"The Popcorn Experiment"
Hi, my name is Anna and I am a popcorn addict!
Who doesn't like popcorn?? Not sure if there is anyone on this earth that doesn't like popcorn. I think I gave up microwave popcorn and started only popping real kernels on the stove about 5 years ago. And about 2 years ago I thought, "Hmmmm, I wonder what it would taste like if I tossed in some lemon pepper seasoning with the salt and oil?" Can you say, YUMMMM!!
Recently, with the creative mind of my boyfriend and myself, we have started experimenting with all kinds of flavors. Who knew that popcorn didn't need to be just the standard salt, butter or caramel corn.
Due to my "popcorn addiction" I also found out that if you do not have access to a stove you can also make microwave popcorn without it being "microwave" popcorn....
I have decided to share all of these discoveries with you via "The Popcorn Experiment"!
I am going to start with the recipes I have tried thus far, tell you how to pop fresh kernels in the microwave without it being "microwave" popcorn and have vowed to try a new ingredient each time I pop fresh corn and report back to you!
Latest Experiment:
Mustard & Hot Sauce Popcorn
Ingredients
2 tablespoons of peanut oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of sea salt
1 tablespoon of mustard(dijon or yellow)
1 teaspoon of hot sauce
Preparation
Place peanut oil, mustard and hot sauce in large stock pot, coat the bottom of the pot evenly. You can use a wooden spoon to mix and tilt the pot back and forth to coat the bottom. Add TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Enjoy!
Original Recipe:
Lemon-Pepper Popcorn
Ingredients
2 tablespoons of extra-virgin olive oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of salt
1 tablespoon of lemon-pepper(use *Lawry's if possible)
Preparation
Place olive oil and TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt and lemon-pepper. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Additional flavors thus far:
*Lemon Pepper & Parmesan Popcorn(use lemon pepper recipe as above, add 1/2 cup of shredded parmesan cheese to the finished popcorn and shake.
*Fennel & Salt Popcorn(use above recipe but replace lemon pepper with 1 tablespoon of fennel seeds and 1 tablespoon of Lawry's Seasoning Salt)
*Peanut Oil Popcorn(use above recipe but replace the extra-virgin olive oil with Peanut Oil and only use salt, no other seasoning)
"Microwave Popcorn" that's NOT microwave
Two ways to do:
1. Use a glass bowl that has a lid to it, add all ingredients, mix well and place in micro for 5 minutes or until you hear the popping slow WAY down.
2. Take a brown paper bag, like the size of a lunch bag or a medium size grocery store bag without handles: Place all ingredients in bag, fold and scotch tape it closed. Place in micro for 5 minutes or until you hear the popping slow WAY down.
Tune in next time to see what the mystery ingredient shall be............
Hi, my name is Anna and I am a popcorn addict!
Who doesn't like popcorn?? Not sure if there is anyone on this earth that doesn't like popcorn. I think I gave up microwave popcorn and started only popping real kernels on the stove about 5 years ago. And about 2 years ago I thought, "Hmmmm, I wonder what it would taste like if I tossed in some lemon pepper seasoning with the salt and oil?" Can you say, YUMMMM!!
Recently, with the creative mind of my boyfriend and myself, we have started experimenting with all kinds of flavors. Who knew that popcorn didn't need to be just the standard salt, butter or caramel corn.
Due to my "popcorn addiction" I also found out that if you do not have access to a stove you can also make microwave popcorn without it being "microwave" popcorn....
I have decided to share all of these discoveries with you via "The Popcorn Experiment"!
I am going to start with the recipes I have tried thus far, tell you how to pop fresh kernels in the microwave without it being "microwave" popcorn and have vowed to try a new ingredient each time I pop fresh corn and report back to you!
Latest Experiment:
Mustard & Hot Sauce Popcorn
Ingredients
2 tablespoons of peanut oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of sea salt
1 tablespoon of mustard(dijon or yellow)
1 teaspoon of hot sauce
Preparation
Place peanut oil, mustard and hot sauce in large stock pot, coat the bottom of the pot evenly. You can use a wooden spoon to mix and tilt the pot back and forth to coat the bottom. Add TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Enjoy!
Original Recipe:
Lemon-Pepper Popcorn
Ingredients
2 tablespoons of extra-virgin olive oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of salt
1 tablespoon of lemon-pepper(use *Lawry's if possible)
Preparation
Place olive oil and TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt and lemon-pepper. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Additional flavors thus far:
*Lemon Pepper & Parmesan Popcorn(use lemon pepper recipe as above, add 1/2 cup of shredded parmesan cheese to the finished popcorn and shake.
*Fennel & Salt Popcorn(use above recipe but replace lemon pepper with 1 tablespoon of fennel seeds and 1 tablespoon of Lawry's Seasoning Salt)
*Peanut Oil Popcorn(use above recipe but replace the extra-virgin olive oil with Peanut Oil and only use salt, no other seasoning)
"Microwave Popcorn" that's NOT microwave
Two ways to do:
1. Use a glass bowl that has a lid to it, add all ingredients, mix well and place in micro for 5 minutes or until you hear the popping slow WAY down.
2. Take a brown paper bag, like the size of a lunch bag or a medium size grocery store bag without handles: Place all ingredients in bag, fold and scotch tape it closed. Place in micro for 5 minutes or until you hear the popping slow WAY down.
Tune in next time to see what the mystery ingredient shall be............
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